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http://dx.doi.org/10.5657/KFAS.2020.0842

Shelf-life Extension of Raw Oyster Crassostrea gigas by Depuration Process  

Lee, Do-Ha (Department of Food Science and Technology, Pukyong National University)
Kang, Dong-Min (Department of Food Science and Technology, Pukyong National University)
Park, Seul-Ki (Institute of Food Science, Pukyong National University)
Jeong, Min-Chul (Department of Food Science and Technology, Pukyong National University)
Kang, Min-Gyun (Department of Food Science and Technology, Pukyong National University)
Jo, Du-Min (Department of Food Science and Technology, Pukyong National University)
Lee, Jae-Hwa (Department of Food Science and Technology, Pukyong National University)
Lee, Da-Eun (Department of Food Science and Technology, Pukyong National University)
Sim, Yoon-Ah (Department of Food Science and Technology, Pukyong National University)
Jeong, Geum-Jae (Department of Food Science and Technology, Pukyong National University)
Cho, Kyung-Jin (Department of Food Science and Technology, Pukyong National University)
Kim, Young-Mog (Institute of Food Science, Pukyong National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.53, no.6, 2020 , pp. 842-850 More about this Journal
Abstract
The objective of this study was to evaluate the effect of the depuration process (artificial seawater sterilization using UV light) for extending the shelf life of raw oyster Crassostrea gigas and maintaining food quality. To confirm the effects of depuration, microbiological (viable cell count) and several physiochemical analyses (pH and glycogen levels in shucked oyster and pH, soluble protein, and turbidity in filling water) were carried out during the storage of raw oysters. The results showed that depuration could effectively extend the shelf life (2-3 days) of raw oysters with minimal change in food quality, including pH and glycogen content. Thus, the depuration process proposed in this study could successfully be applied to processing practices for other shellfish to extend their shelf life and contribute to the management of seafood safety issues.
Keywords
Depuration; Food quality; Oyster; Shelf-life;
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Times Cited By KSCI : 11  (Citation Analysis)
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